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emigrated and I don't blame them."
The spectators fell back with
angry, inarticulate gasps.
"But who is Lily?" gabbled a dame,
whose curiosity was too strong for
her discretion. --.
"The filly that won twenty thou
sand dollars in a canter this after
noon," answered Andrew. "Mine."
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GRACE GEORGE WAITS LONG
FOR FITCH PLAY
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Grs.ce George
New York. Of the "never say die"
die kind of actress in Grace George.
"When she begins her theatrical sea
son, October 4, it will be in Clyde
Fitch's "The Truth," a play Fitch re
fused to give her when it was writ
ten several years ago.
But tragedy followed in the wake
of "The Truth" Clara Bloodgood
committed suicide while she was
playing in it, and not very long after
wards Clye Fitch died. And after all
these years of waiting Grace George
finally gets possession of the much
coveted play.
o o
Remember that the success of fry
ing depends upon two things having
enough fat to completely cover the
articles cooked in it, and having the
fat smoking hot.
WHY IS IT?
Why does a small boy "high as the
table" cast a shadow six feet long?
Of course the small boy has noticed
that his shadow is not always longer
than himself, its length depends on
the height of the sun above the hori
zon. If the sun is right above him
in that part of the sky called the
zenith or highest point, the shadow
is a small affair dancing around his
feet, but as the sun sinks toward the
west, its rays slant as they approach
the ground and so the body of even
a small boy throws a shadow that
looks like a giant stretched on the
ground.
o o
ARE YOU MAKING THE MOST OF
VEGETABLES? ASKS EXPERT
"Search every cookbook for the
best ways of preparing vegetables.
All vegetables have possibilities, and
can be made most savory by the wo
man who really knows how to cook,"
is the advice of Mrs. Katherine Hoen
lein, member of the mayor's commit
tee on food investigations in New
York, gives to housekeepers who
economize on food cost
Peas, beans and lentils are all equal
to meat nutrition, and can be made
into many appetizing dishes purees,
stews, soups, etc. And in planning
your menu don't forget rice, espe
cially the natural brown rice, which
contains more nutriment than the
polished rice. In a curry with sal
mon or shrimp, or as a border with
warmed-over meat and gravy, or as
a vegetable with butter sauce, rice is
a very valuable article of food.
Soups should be made from the
liquor of every vegetable cooked, with
a little milk, oleomargarine or butter
added. The water from the vegeta
bles, which the American cooks
throw down the drain, contains the
mineral salts or the vital element of
vegetable, and should never be wast
ed. Bice water, also, which is usual
ly discarded, forms a valuable base
for soup.
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